El Bulli, the world's most revered restaurant, has just closed for good - but
first Ferran Adria had summoned other top chefs from around the globe to
share its final moments.

Ferran Adria refuses to shed a tear. Instead he insisted that "the spirit of El Bulli will live on", as the world's top chefs gathered to pay homage to the restaurant that pioneered molecular gastronomy and changed the course of modern gastronomy on the day it closed its doors forever.

Thousands of chefs have trained in the kitchens of the remote eatery overlooking a bay two hours drive north of Barcelona with many going on to run their own acclaimed restaurants, including six of those recognised as the top ten best in the world.

Rene Redzepi, the head chef at Noma restaurant in Copenhagen, which stole the crown from El Bulli when it was named the world's best in 2010, flew in to northern Spain to attend the closing party and pay homage to his "mentor".

"Being here on this final day, this historic day, is very emotional," the 33-year-old told The Sunday Telegraph. "This is the place where my eyes were opened to a new world. A seed was planted in my head and that seed has grown and grown." Indeed, for the last two years running his establishment has topped the best restaurant list – released annually by Restaurant Magazine – an accolade that El Bulli itself won five times between 2002 and 2009.

"What Ferran has created here is not found anywhere else. It's a very special place. He taught people to think about food emotionally and created new techniques that have transformed the art of cooking," he opined, seated in a corner of the restaurant by a window overlooking the sea.

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"The place is inspiring, as anyone that was lucky enough to work here knows. I'm talking about the spirit that exists here - an atmosphere of creativity, of freedom of expression, of breaking boundaries ad taking risks.

"But nothing can stay the same forever and for Ferran it's time to move on."

Four other world-class chefs who also trained under Mr Adria were in attendance for the final farewell bash - a dinner for staff, friends, family and supporters who played a role in the 24-year history of El Bulli, since Adria took over as head chef.

Andoni Luis Aduriz of Mugaritz in Spain's Basque Country, who is rated number two in the world, Joan Luca of El Celler De Can Roca in Girona northern Spain, rated number three and Massimo Bottua of Osteria Francescana in Modena Italy, rated number four all gave speeches honouring El Bulli and the time they spent there.

So too did American chef Grant Achatz, 37, whose Chicago restaurant Alinea is ranked number six in the world in the San Pelegrino awards. "Quite simply, Ferran Adria is a visionary," he declared.

"Being exposed to El Bulli as a young cook instilled in me the confidence to express myself, and the courage to accept the challenges and risks needed to be great at what we do. That is El Bulli's legacy and it will continue even without him."

Speaking of the high achievements of those who had trained at El Bulli, Mr Achatz remarked: "He wouldn't be much of a mentor if the protégé didn't one day surpass him."

At the white washed stone restaurant on Saturday staff were in a celebratory mood, having served the final meal to paying customers the day before - a 49-course tasting menu. They were looking forward to their own event: a party that promised to last well into the night.

At the door stood a giant confectionary French bulldog – El Bulli is the Catalan name for the breed – made from marzipan and meringue and decorated with colourful garlands of sugared flowers.

Mr Adria had no place for regrets over his decision to close the restaurant, that each year saw two million hopeful applicants for just 8,000 dinner reservations.

"It's a day of celebration," he insisted. "An important day marking the start of a new phase. At midnight tonight we will see the birth of new dawn; that of elBulli foundation."

The foundation promises to be a "gastronomic think tank" dedicated to creativity and expanding knowledge of the pioneering culinary techniques created within it across the globe.

He made public assurances that none of the staff at El Bulli will be out of a job. "We will need them for the foundation. El Bulli isn't just a place, it's the people within it. We are one big family and will continue to be so. The spirit of El Bulli will live on."

Inside 40 trainee chefs slaved for the very last time over the creation of such delicious morsels such as spherical olives – globular reconstituted olive oil juice – and caviar made of concentrated melon juice to be served to special guests at the final party.

"I guess it's sad that this is all over," admitted Vasco Santos, a stagiare - apprentice chef - from Portugal who has worked 15 hour days at at the restaurant since January. "But it's been a long season and to be honest – I'm tired and I want to go home."